This healthy macaroni salad recipe has all the flavours and creaminess that you would expect from the classic salad but it’s made with a lower calorie dressing.
Pasta salads like this healthy macaroni salad are a staple in our household.
Not only are they really easy to put together for packed lunches, but for me, on a late night home from work they are also quick and easy to prepare.
Also folks, as we get near the end of the month when money gets tighter and we’re all looking forward to that next pay day, I’m sure like me, you’ll welcome this excellent budget friendly recipe!
All I’ve simple done here is to take the classic macaroni salad recipe and use some of my low calorie dressing.
When I say “the classic macaroni salad” I mean our favourite version of it which has our favourite selection of salad ingredients in it.
Of course you are welcome to use any selection of ingredients you may wish and again being budget friendly this is a great recipe for you to use up any leftovers. “Waste not want not” as they say!
If I’m making this healthy macaroni salad as a packed lunch option I’ll probably add a little more macaraoni that I would if it’s an evening meal.
Why? Well as I learnt when I was doing my nutrition courses a few years ago, macaraoni pasta is a carbohydrate which is a slow energy releasing food.
Pasta takes longer to digest, which is fine if you’re on the go during the day as you’re burning the calories it’s releasing, but in the evening you really don’t want to go to bed on a stomach filled with a huge amouts of carbs as this is when the body can store that excess energy as fat.
So in the evening instead of “bulking up” the salad with more macaroni I’ll try and add more salad ingredients which the body can break down and digest much quicker.
And on that excellent link it’s now time to announce that I’ll be taking a break and there won’t be anything published next week.
What link Neil?
Ha ha, yeah I know there isn’t one. I couldn’t think of one, although I did say in the previous Quorn meatballs recipe!
OK so what’s happening is that Lady Lynne and I are off to walk the Hadrian’s Wall Path. That’s 84 miles of glorious English countryside.
Hopefully we’ll experience some dry weather, some good food and some local Ale’s in the evenings after a well deserved 15 – 20 miles hike each day.
I’ll put together a complation of the best bits and photographs when I get back, but for now have a great weekend and I’ll catch up with you in a week’s time!
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Healthy Macaroni Salad Recipe
The low carloie dressing used here is the same one as from my tuna pasta and sweetcorn salad recipe which again is versatile enough to be used on other salad recipes, this being a prime example!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 4 tbsp reduced fat mayonnaise
- 4 tsp white wine vinegar
- 2 tbsp water
- Salt and pepper to season
- 250 g whole wheat macaroni
- 2 hard-boiled eggs diced
- 100 g cucumber diced
- 8 cherry tomatoes halved
- 1/2 red pepper finely diced
- 85 g red onion finely diced
- 1 stick celery finely diced
- 1/2 small carrot grated
- Salt and pepper to taste
- Cook the macaroni according to the packet instructions in boiling salted water, rinse until cooled under cold water, drain and place in a large mixing bowl.
- Add the eggs, cucumber, cherry tomatoes, red pepper, red onion, celery and grated carrot.
- Put all of the dressing ingredients into a jar with a screw top lid and shake well.
- Pour dressing over macaroni and salad and mix well until everything is coated with the dressing.
- Season to taste with the salt and pepper.
- Refrigerate until required for serving.
You can cook the eggs at the same time as the macaroni is cooking, just make sure they are well cooled too. Keep refrigerated.